Spicy Noodles with Sweet Potato Stem Kimchi recipe - ingredients, nutrition and when to eat it
These spicy noodles are made by tossing cooked somyeon with tangy sweet potato stem kimchi and a gochujang sauce.
These spicy noodles are made by tossing cooked somyeon with tangy sweet potato stem kimchi and a gochujang sauce. The crunchy kimchi pairs with the spicy, tangy sauce for a fresh-tasting dish that’s perfect for lunch on a hot day.
Noodles · 20 minutes to cook
Tips: If you have plenty of kimchi brine, stir a tablespoon or two into the sauce, then taste and adjust the amount of gochujang.
Tips: Rinse the noodles in cold water and drain them well so the sauce doesn’t get watery.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Sweet potato stem kimchi — 0.5 cup
- Gochujang (Korean chili paste) — 1 Tbsp
- Korean chili flakes — 0.5 tsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Cucumber — 0.3 pc